Welcome Post and Yummy Pasta Recipe
Hi! My name is Ashlie and I'm currently living in New Port Richey, Florida, but I'm a Massachusetts girl at heart. I love the Food Network and breakfast in diners. My favorite quick dinners are pasta stir frys and interesting omlettes. I'm so excited to share fresh recipes and talk about food!
My husband and I are on vacation in Ipswich, Massachusetts right now, visiting my in-laws. My father-in-law is an Ipswich clamer, and this morning he dug up some fresh clams for us to have as steamers tonight. I was thinking about my favorite clam recipes. Here is one I might try tonight:
Ingredients
Splash of EVOO
1 teaspoon of minced garlic
2 cups hand-torn baby spinach
1 cup fresh or canned clams
2 cups whole wheat pasta (I prefer penne)
Salt and pepper to taste
Parsley to garnish
In a medium frying pan, heat up the EVOO and garlic. Add the clams and cook until opaque. Add the spinach last and keep on heat until all the leaves are wilted through. Meanwhile, cook the pasta and drain well. Toss the pasta with the clams and spinach in the frying pan. Add salt and pepper to taste, garnish with parsley. Yum!
I'm sorry I'm not more technical with the recipe writing. I'll keep working on it :)
My husband and I are on vacation in Ipswich, Massachusetts right now, visiting my in-laws. My father-in-law is an Ipswich clamer, and this morning he dug up some fresh clams for us to have as steamers tonight. I was thinking about my favorite clam recipes. Here is one I might try tonight:
Ingredients
Splash of EVOO
1 teaspoon of minced garlic
2 cups hand-torn baby spinach
1 cup fresh or canned clams
2 cups whole wheat pasta (I prefer penne)
Salt and pepper to taste
Parsley to garnish
In a medium frying pan, heat up the EVOO and garlic. Add the clams and cook until opaque. Add the spinach last and keep on heat until all the leaves are wilted through. Meanwhile, cook the pasta and drain well. Toss the pasta with the clams and spinach in the frying pan. Add salt and pepper to taste, garnish with parsley. Yum!
I'm sorry I'm not more technical with the recipe writing. I'll keep working on it :)